BOH Line Check

all gaskets clean and in good condition

2 thermometers in each fridge

Fresh pita bread (1 shift)

Deviled egg mix-piping bag w/day dot- bright yellow color (2 days)

Cubbed tuna- portioned w/day dot- diced per shift, ice bag on top, held at 41 degrees or below(1 day)

guacamole- 4oz scoop- plastic 1/6 pan- chunky, no brown color (2 days)

barley - TBSP- plastic 1/6 pan- al dente slight rosemary and sage flavor, not too mushy or sticking together or dry (3 days)

roasted corn - TBSP- plastic 1/6 pan- crunchy, Smokey flavor (3 days)

egg white halves- 1/3 pan-rinsed and kept in water no smell, the water should NOT be cloudy yellow (3 days)

Diced bacon- 1/6th pan- crispy (3 days)

pickled red onions- plastic 1/6 pan- in liquid- crunchy (4 days)

blistered cherry tomato- plastic 1/6 pan- char spots, not mushy, s&p (1.5 days)

tomato jam - TBSP- plastic 1/6 pan- sweet, tangy, jelly consistency (4 days)

arugula- 1/6 pan not wilted or over packed (2 days)

roma tomatoes- plastic 1/6 pan- fresh every day, cut to order (1.5 days)

ovolini cheese - plastic 1/6 pan- covered in liquid- no smell, fresh taste- sliced to order (1.5 days)

parmesan cheese- TBSP- plastic 1/6 pan- grated, no debris (4 days)

goat cheese- TBSP- hand crumbled, no debris (4 days)

blue cheese crumbles- TBSP- plastic 1/6 pan- crumbled, no debris (4 days)

cotija cheese- TBSP- plastic 1/6 pan- hand crumbled, no debris

marinated sundried tomatoes- 1/6 pan- crunchy firm texture, sweet & tangy (4 days)

blue corn tortilla chips- hotel pan- crispy not stale, light salt- (1 day)

wonton chips-16 qt cambro- crispy not stale, no salt, golden brown(1 day)

pita bread (4 qt cambro- soft, not stale (1 shift)

candied walnuts-8 qt cambro- sweet& salty, crunchy (4 days)

croutons- 12 qt cambro- garlic & parmesan flavor, crispy, not stale, 1"x1" (1 day)

avocado- plastic 1/6 pan- whole, if cut make sure no brown color (1 day)

mandarin segments- plastic 16 pan- in it's own juice, clear liquid (5 days)

romaine- 12 qt cambro- cut 1x1- check for freshness- crisp leaves, no dirt or sand on leaves(1.5 days)

mixed greens- 12 qt cambro- check for overpacking and wet wilted leaves (3 days)

iceberg quarted- 12 qt cambro- no oxidation on outer leaves towards core (2 days)

strawberry slices- plastic 1/6 pan- sliced fresh every day, check for mold and brusing, firm not mushy(1.5 days)

diced green apples- plastic 1/6 pan- 1/4x1/4 dices, even cuts, no browning (1.5 days)

caesar dressing- plastic 1/6 pan- 1.5oz ladle-creamy, slight anchovy flavor, able to taste parmesan (5 days)

sesame ginger dressing- 1/6 pan- 1.5 oz ladle-slight honey flavor, able to taste sesame oil (5 days)

creamy balsmic dressing- 1/6 pan- 1.5oz ladle- creamy tangy (5 days)

truffle ranch dressing - plastic 1/6 pan- 1.5 oz ladle- not too runny, able to taste truffle (5 days)

lemon vinaigrette- plastic 1/6 pan- 1/5 oz ladle (5days)

basil leaves- plastic 1/6 pan- check for bruising, fresh daily, no dark blemish

lime wedges- plastic 1/6 pan- check for browning on rind (1.5 days)

green onions- plastic 1/6 pan- washed, bias cut 1/2" (2 days)

cilantro- plastic 1/6 pan- washed, picked no stems(2 days)

cusabi- 16 oz squeeze bottle, daydot (5 days)

teriyaki- 16 oz squeeze bottle, daydot (5 days)

soy sauce- 16 oz squeeze bottle, daydot (5 days)

furikake- in original shaker with day dot (10 days)

black & white sesame seeds- shaker with day dot (10 days)

pickled jalapenos- TBSP- plastic 1/6 pan- diced (3 days)

cucumber- plastic 1/6 pan- diced, seedless (1.5 days)

EVOO- 16 oz squeeze bottle, daydot (10 days)

mint leaves- metal 1/9 pan- picked, no brown color (daily)

Salt & Pepper Mix- metal 1/9 pan, no debris (10 days)

all gaskets clean and in good repair

two thermometers in each fridge

Burger sliders-metal 1/3 pan, 2oz, no brown, no sour smell (2 days)

burger balls- metal 1/3 pan- 7 oz portions- fresh, no oxidation or smell (2 days)

philly meat- metal full hotel 600 pan- frozen, paper in between each portion ( 2 days)

impossible burger- 1/3 pan fresh, no oxidation or smell (10 days)

grouper 7 oz- metal 1/3 pan- fresh, no fishy smell, cryovac needs to be punctured, drip insert, ice bag (2 days)

marinated shrimp- plastic 1/3 pan, fresh no fishy smell, oily, pepper and (3 days)

New York Strip Steak 12 oz- plastic 1/3 pan- fresh, 1/4"fatcap no oxidation, light oil, rosemary & sage, S&P (3 days)

marinated chicken breast- 1/3 pan- fresh , marinated in dijon, sage, rosemary, S&P (3 days)

sliced ham- small bun pan wrapped- deli thin slices, no slime (4 days)

smoked brisket- portioned 3oz- smokey flavor (3 days)

garlic aioli- 16 oz squeeze bottle- sweet roasted garlic flavor, no big pieces of garlic (5 days)

lime aioli- 16 oz squeeze bottle- citrus flavor, able to see minimal lime zest ( 5 days)

remoulade- 16 oz squeeze bottle- pink in color, should be well mixed (5 days)

sriracha aioli- 16 oz squeeze bottle- pink in color, should be well mixed, subtle spice (5 days)

hot oil- 1/6 pan- deep red in color, should be kept warm during service, 1 oz laddle (5 days)

chimichurri- metal 1/9 pan- even mix of oil and parsley, citrus, oil, subtle spice 2oz laddle (3 days)

blue cheese dressing- TBSP- plastic or metal 1/9 pan, small spread spatula ( 5 days)

cusabi- 16 oz squeeze bottle (5 days)

teriyaki- 16 oz squeeze bottle (5 days)

whipped butter- metal 1/6 pan, cake knife spatula (5 days)

blue cheese- TBSP- metal 1/9 pan (3 days)

provolone- metal 1/6 pan- fresh paper between slices, drip insert (4 days)

american cheese- metal 1/6 pan- fresh, not over filled, drip insert (4 days)

cotija cheese- TBSP- metal 1/9 pan-hand crumbled, no debris (4 days)

parmesan cheese- fresh not dry- metal 1/9 pan, no debris (4 days)

mozzarella cheese- metal 1/3 pan- fresh, no wet clumps, no debris (4 days)

roasted red peppers- kept in 1/4 of its own juice. sliced1/4" strips, no bubbles, (3 days)

arugula- metal 1/3 pan- fresh not wilted (2 days)

iceberg lettuce- metal 1/6 pan- not oxidized, cored and seperated leaves (2 days)

tomatoes 4x5- metal 1/6 pan- sliced 1/4" per shift. toss any left over at the end of the night (1 shift)

pepperoncinis- TBSP- metal 1/9 pan- sliced thin. Kept in own juice (3days)

guacamole- metal 1/6 pan- subtl spice, cumin, no brown, small spreader knife (2 days)

pickled red onions- metal 1/6 pan- in liquid, should a crunch to it (4 days)

pickles- metal 1/9 pan- in liquid (4 days)

giardiniera- metal 1/9 pan- in liquid, diced (4 days)

street corn- metal 1/6 pan- smokey flavor, corn should have a bite to it, held room temp no more than 4 hr. (3 days)

citrus cabbage slaw- plastic 1/6 pan- citrus flavor, watch for color, should be vibrant, no soggy and have crisp still

all gaskets clean and in good repair

two thermometers in fridge

Cavatappi- metal 1/3 pan- 4 oz portion- cooked al dente, slight salt taste (4 days)

spaghetti- metal 1/3 pan - 5 oz portion- cooked aldente, slight salt taste (4 days)

pappardelle- hotel pan- 3 oz portion- cooked aldente, slight salt taste (4 days)

shredded mozzarella- metal 1/6 pan- dry, not clumpy wet, no debris (4 days)

parmesan cheese- metal 1/6 pan- TBLS, grated, no debris (4 days)

parm cream sauce- metal 1/3 pan- 3 oz spoodle- make sure it is stirred, no extra water build up (3 days)

marinara- metal 1/3 pan- 2 oz spoodle- stir to incorporate ingredients, no bubbles (3 days)

romesco sauce- metal 1/9 pan- 2 oz ladle- mix if oil is on top, vibrant orange color, no sour taste (3 days)

diablo sauce- metal 1/6 pan- 2 oz spoodle- spicy but not overwhelming- 3 days

blistered cherry tomatoes- shallow 1/6 pan- 2 oz portions- not mushy, should have dark roasted spots (1.5 days)

broccolini whole- metal 1/3 pan with drip set- al dente, no yellow, 2/3" of stem (2 days)

brocolini sliced- shallow metal 1/6 pan- al dente, no yellow, not mushy, sliced on a bias 1-1/5" (2 days)

asparagus- metal 1/6 pan- al dente, ends cut (2 days)

arugula- metal 1/6 pan- make sure not wilted or overpacked (2 days)

minced garlic- 1/9th pan filled halfway- 1tsp- minced, bright white color (2 days)

spinach- metal 1/3 pan- uncooked and fresh looking (2 days)

brussel sprouts- shallow metal 1/6 pan- blanched al dente, not slimy, cut in half (3 days)

roasted red peppers- metal 1/9 pan- kept in juice, sliced 1/4", no bubbles (3 days)

cooked diced chicken- metal 1/3 pan- 1/2"x1/2" dice, sage and rosemary evident, held at 41 degrees or below (1.5 days)

marinated sundried tomatoes- metal 1/9 pan- crunchy, firm texture, sweet & tangy (4 days)

jalapenos- metal 1/9 pan- diced 1/4"x1/4" (5 days)

salmon- metal 1/3 pan- 6 oz weighted portion with skin on, firm, not mushy, no bones- bagged ice kept on top (2 days)

tuna- 4 oz portion opened with bagged ice on top, drip insert (2 days)

garlic oil- squeeze bottle with rubber band, garlic taste, no sour smell or taste, semi cloudy (5 days)

canola oil- squeeze bottle (7 days)

basil leaves- metal 1/9 pan- check for bruising, no brown, bright green in color, store in water (1 day)

chopped parsley- metal 1/9 pan- check for dryness, should be slightly moist, fine chopped, kept out of heat (2 days)

salt & pepper mix- metal 1/9 pan- no debris, 5:1 ratio(5 days)

cajun seasoning- shaker cleaned daily (5 days)

cubed margarine/butter- metal 1/6 pan- no debris- 1/2" cubes (4 days)

white wine- squeeze bottle, labeled (3 days)

all gaskets clean and in good repair

two thermometers in each fridge

Nashville chicken- pan lined 1/3 pan-chicken submerged in buttermilk pickle juice (3 days)

smoked wings- metal 600 hotel pan- portioned, 4 flat 4 drum, moist, held below 41 degrees (3 days)

smoked mozz- metal 1/3 pan- well breaded, parsley evident, not moist (3 days)

chicken parm- metal 1/2 pan- well breaded, parsley evident, pounded thin, not moist, held below 41 degrees (3 days)

pork belly- metal 6th pan- held at or below 41degrees (3 days)

pretzel- individually wrapped, frozen, not broken

french fries- in original bag, seasoned with salt& pepper mix

sweet potato fries- in original bag, seasoned with salt and pepper

potato chips- held in hot window 600 hotel pan, seasoned with malt vinegar powder, crispy not stale and soft

polenta- metal 1/3 pan- semi firm not runny, taste for sage, rosemary, salt, pepper and parmesan cheese (4 hours hot)

beer cheese- metal 1/3 pan- smooth & creamy, not gritty or lumpy, velvety when poured (4 hours hot, 5 days cold)

carnitas- metal 1/3 pan, citrus in taste, moist and shredded, held a minimum 135 degrees, not dried out(4 hours hot)

tomato soup- metal 1/3 pan-held minimum 135 degrees in steam table, light pink color, smooth consistency (4 hours hot, 3 days cold)

meatballs w/sauce- metal 1/3 pan- held minimum 135 degrees in steam table, sauce covers meatballs, 40 per pan, large serving spoon (4 hours hot, 2 days cold)

tomato salsa- metal 1/6 pan- semi chunky, subtle spice, not watery (2 days)

street corn- metal 1/6 pan- smokey flavor, corn should have jalapeno taste, no sour taste (3 days)

1/2 chicken- metal 600 hotel pan- leave in bag until needed. once bag opened 1day shelf life (4 days)

arugula- 1/6 pan-fresh, not wilted or overpacked (2 days)

tomato jam- metal 1/6 pan- sweet and tangy, jelly consistency

blue corn tortilla chips- metal 600 hotel pan- crispy bite, light salt, not soft or stale (1.5 days)

parmesan cheese- metal 1/6 pan- grated, no debris TBLS ( 4 days)

cotija cheese- metal 1/6 pan- 1 TBLS, hand crumbled, no debris (4 days)

truffle honey- clean squeeze bottle- sweet with hint of truffle (4 days)

balsamic glaze- original squeeze bottle (7 days opened)

lemon vinaigrette- cleaned squeeze bottle (5 days opened)

honey mustard- metal 1/6 pan- 2 oz ladle (5 days)

lime aioli- squirt bottle- citrus flavor, able to see minimal lime zest (5 days)

lime wedges- metal 1/6 pan- wedged and not dry, no brown edges (1.5 days)

pickled jalapenos- metal 1/6 pan- sliced in juices (5 days)

garlic parm sauce- clean squeeze bottle (5 days)

sweet thai chili sauce- clean squeeze bottle (5 days)

buffalo sauce- clean squeeze bottle (5 days)

green onions- metal 1/6 pan- thinly sliced on a sharp bias 1"-1.25"(1.5 days)

basil leaves- metal 1/6 pan- check for bruising, fresh everyday, not brown, stored in water (1.5)

parsley- metal 1/9 pan- check for dryness, fine chop, no stems (2 days)

cilantro leaves- metal 1/9 pan- stemmed (1.5 days)

calabrian chili- metal 1/6th pan- 1 TBLS (10 days)

Gaskets clean and in good repair?

two thermometers in each fridge

flatbread dough-600 hotel pan- thawed and not wet, no mold spots (2 days)

shredded mozz- metal 1/6 pan- 2 oz portion (4 days)

shredded white cheddar- metal 1/6 pan- moist (4 days)

parm cream sauce- metal 1/6 pan- 2 oz spoodle- mixed well (3 days)

marinara sauce- metal 1/6 pan- 2 oz spoodle- mixed well (3 days)

parmesan cheese- metal 1/6 pan- grated, no debris (3 days)

goat cheese- plastic 1/6 pan-crumbled (4 days)

blue cheese crumbles- plastic 1/6 pan- TBLS (4 days)

ovolini cheese- metal 1/6 pan- in water not cloudy (4 days)

ricotta cheese- plastic 1/6 pan- no dried edges, soft bright white (4 days)

fig spread- plastic 1/6- butter spreader, no debris firm sticky consistency(3 days)

smoked chicken- metal 1/9 pan- shredded, smokey flavor, moist, portioned 5 oz bags, held at 41 degrees or below (3 days)

philly meat- metal 1/6 pan- lightly shredded- taste for seasoning, not dry, portioned 1.5oz bags, held at 41 degrees or below(3 days)

prosciutto- plastic 1/6- thinly sliced, layered in pan with parchment paper- moist, not dry, cured not slimy, held at 41 degrees or below (1.5 days)

pizza mild sausage- plastic 1/6- cooked, crumbled to nickel size, no foul meat smell, held at 41 degrees or below (3 days)

pepperoni- plastic 1/6- bright orange color, not oxidized, held at 41 degrees or below (4 days)

arugula- plastic 1/6 not wilted or overpacked (2 days)

roasted garlic- plastic 1/6 pan- golden brown in color, some oil (2 days)

spinach- metal 1/9 pan- sauteed, no brown, deep green in color (2 days)

marinated sundried tomatoes- plastic 1/6 pan- crunchy, firm texture, sweet and tangy flavor (4 days)

mushrooms- plastic 1/6 pan- firm, not dark in color, slight salt and pepper taste, no sweet sour smell (2 days)

truffle paste- plastic 1/6 pan 1 tsp (4 days)

truffle oil- clean squeeze bottle (4 days)

fried rosemary- metal 1/9 pan- should snap if folded, aromatic smell and taste, not sitting in left over oil (3 days)

caramelized onions- metal 1/6 pan- sweet, not too dark or mush, salt and pepper flavor (2 days)

green peppers- metal 1/6 pan- not mush, salt and pepper flavor, (2 days)

pickled red onions- metal plastic 1/6 pan- in liquid, should have a crunch (4 days)